One of the most delicious desserts to eat – and also simplest to make – is the delectable tarte tatin. I love how it glistens with caramel and sweet fruit.

For me it’s more of an autumn dessert, as it seduces with apples, pear and quince that bubble amidst a layer of buttery pastry. The beauty of this dessert lies in its upside-down presentation, which greets you with a layer of fruit on top.

I’m writing this with the memory of a banana tarte tatin I had at Terroir in Stellenbosch last week still fresh in my mind. The banana was warm and soft and coated with sticky burnt sugar – heaven!

Seeing as we’re talking topsy turvy, I’m gearing myself for an event in a few week’s time during which my taste buds are sure to be turned on their heads. Soon, I’ll be taking part in a mopane worm-eating contest into which food writer extraordinaire Anna Trapido has entered me.

Terroir in Stellenbosch

I’ve only ever had the privilege of enjoying these creepy crawlies once before, at a boma at Victoria Falls. I’ll admit they weren’t my favourite, even when smothered in a creamy peppercorn sauce. Perhaps I should take a bottle of Nando’s sauce with me…

The contest forms part of the Cambridge Food Festival at Hartebeespoort on the 7^th of June. Come along and have a look!

Abigail